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1. Prepare the steamer. Wrap the steamer cover with clean cloth.

2. Mix 70g grated coconut, 50g caster sugar, plain sago and a bit of salt. Press into the mould. Place a small piece of screwpine leaf on top. I used silicone moulds, so no greasing needed. If you are using an 8 x 8 x 3 inch tin, grease the tin with a bit of oil and layer with aluminium foil. Grease the foil with a bit of oil. Steam the plain layer for 6 minutes. Remove the pandan leaves.

3. Meanwhile mix 70g grated coconut, 50g caster sugar, red sagoo, rose essence and a bit of salt. Press the mixture on top of the steamed plain sago. Place a piece of pandan leaf on top. Steam for another 6 minutes. Remove the pandan leaves.

4. Mix 70g grated coconut, 50g caster sugar, green sagoo, pandan essence and a bit of salt. Press the mixture on top of the steamed red sago. Steam for another 10 minutes. Remove the pandan leaves.

5. When the sago cake is cooled completely, remove from the mould and ready to serve. *I am so thankful I had used the silicone moulds to do this kuih. Makes the job much easier!